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–+ servings
Recipe for Cream of Mushroom and Crab Soup
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Cream of Mushroom and Crab Soup

One of the extraordinary talents of our chefs at the Pritikin Longevity Center is taking food that is normally packed with blood-pressure-raising salt, like soups, and replacing that salt with ingredients like fresh herbs and other seasonings, like porcini powder, that are far more interesting - and tastier - than salt. This Cream of Mushroom and Crab Soup is a superb example.
Prep Time50 minutes
Active Time20 minutes
Total Time1 hour 10 minutes
Course: Soup
Cuisine: Continental, Fusion
Yield: 8 people

Materials

  • 2.5 pounds button mushrooms washed and chopped
  • 1/2 pound vidalia onions chopped
  • 1/4 cup fresh garlic chopped
  • 1/2 pound Idaho potatoes peeled and chopped
  • 1/2 pound parsnips peeled and chopped
  • 1/2 teaspoon fresh rosemary chopped
  • 1 teaspoon fresh tarragon chopped
  • 2 tablespoons fresh thyme leaves chopped
  • 1 teaspoon soy sauce, low sodium
  • 2 quarts vegetable stock (low-sodium)
  • 2 teaspoons oregano , dry
  • 1 teaspoon dried basil
  • 1 tablespoon porcini powder
  • 1 tablespoon wasabi powder
  • 2 cups milk nonfat
  • 2 cups sour cream, fat free
  • 1/2 pound crabmeat (lump )
  • 1/4 cup chives (snipped )

Instructions

  • In a large nonstick stockpot, sauté first 9 ingredients (through soy sauce) for 10 minutes.
  • Add vegetable stock, oregano, basil, porcini powder, and wasabi powder, and cook over medium heat until potatoes are tender, about 5 to 7 minutes.
  • Add milk and blend until smooth. Add sour cream and crabmeat. Stir and blend, cooking another 2 minutes. Serve garnished with chives.